Instructions: Preparation Time: 45 minutes

Cooking Time: 3 hours

Yield: 12 servings

Recipes and Customs," by Gloria Kaufer-Greene.

1. To make stuffing, melt margarine in saucepan. Cook onion and celery until soft but not brown. Remove to bowl. Using same saucepan, combine orange juice and sugar; heat to a boil. Stir in cranberries; heat to a boil. Lower heat and simmer cranberries, stirring occasionally, about 10 minutes, until berries pop. Add prunes, apricots and raisins. Remove fruit mixture from heat and add to onion-celery mixture. Stir, then let cool to room temperature. Add apples, almonds, eggs, parsley and spices and mix well.

2. Rub turkey with softened margarine. Stuff turkey, filling cavity loosely. Tie legs together and skewer or sew skin closed. Place turkey, breast side up, in roaster. Cook 3 hours or until thermometer inserted in thickest part of thigh reads 170 degrees.

3. Meanwhile, to make glaze, mix orange juice, honey, margarine and ginger root in saucepan over medium heat until well blended. Brush over turkey during last hour of roasting. Let turkey stand 20 minutes before carving.

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